Pretreatment and Storage Condition of Abnormal Fermented Oriental Melon for Fermentation Use
2006
Kim, T.Y. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Lee, S.H. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Kim, J.S. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea) | Kim, S.B. (Rural Resources Development Institute, NIAST, RDA, Suwon, Republic of Korea), E-mail: [email protected]
Since abnormal fermentation and short storage duration of oriental melon are the main problems causing loss in commercial value, it is necessary to develop a food processing method using uncommercial melon. In this study, we suggested the effective pretreatment and storage conditions of melon as the material for alcoholic beverage production. Abnormally fermented melon had smaller carbohydrate and larger moisture content than normal one, indicating that carbohydrate in normal melon was probably converted to fermented products during fermentation.
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